Ingredients

The following ingredients have 2 Servings
  • 2 cups cauliflower, broken or cut into bite-sized florets
  • 1 bunch radishes, about 5 or 6, cut into quarters
  • 3 tablespoons Avocado oil– divided
  • Salt and pepper to taste
  • 2 shallots, average-sized, cut in thin slices
  • 1/2- 1 teaspoon grated ginger (depending on your love of ginger)
  • 1 teaspoon  cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (adjust to taste!)
  • 1 teaspoon tamarind paste (or sub more lime to taste)
  • 5 oz baby spinach, about 4-5 cups
  • 1/2 cup cilantro, roughly chopped
  • a squeeze of 1/2 a lime
  • 1/2 cup cooked black lentils, room temp (or sub chickpeas or brown lentils) see notes
  • garnish with 1/4 cup pistachios (optional)

Instruction

  • Heat oven to 450 F degrees.  On a sheet pan  drizzle a couple of teaspoons of avocado oil over radishes and cauliflower.  Sprinkle with salt and pepper.  Roast in the oven for 15 minutes.
  • Slice shallot in strips, put in a sauté pan with 2 tablespoons of avocado oil, saute 5-8 minutes on medium heat until soft and lightly caramelized.  Mix in fresh ginger and salt sautéing for another 30 seconds.  Push mixture over to one side of the pan, add a tablespoon of avocado oil, when it just begins to shimmer add coriander, cumin and mustard seeds.  Stir constantly for about 3 minutes until they start to brown just a bit.  Remove from heat.
  • Mix seeds and shallots with black pepper, cayenne and tamarind paste.  Set aside.
  • In your serving bowl, toss together spinach and cilantro with a teaspoon of avocado oil, a few shakes of salt and pepper and a squeeze of about half of a lime.
  • Spoon the caramelized shallot dressing on top of the greens.  It is ok if it is still slightly warm wilting the spinach a bit.  I find it best just a touch warmer then room temperature.  Layer on lentils, roasted cauliflower and radishes, top with toasted pistachios.
  •  Serve immediately.